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1
Preparation: Weigh out the ingredients.
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2
Separate the egg whites and yolks.
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3
Sift the ingredients twice.
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4
Grease the cake tin with margarine or vegetable oil.
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5
Add the cream to a saucepan and heat it up.
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6
When the edges begin to bubble, stop the heat and add in the cocoa and margarine.
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7
Mix everything together well with a whisk to create the cocoa paste.
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8
Mix the ingredients (egg yolks and sugar) well into the cocoa paste and transfer the mixture to a bowl.
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9
Using a hand mixer, make a stiff meringue out of the egg whites and sugar.
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10
Then preheat the oven to 170C.
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11
Add 1/3 of the meringue into the cocoa paste and mix it in with a hand mixer on low speed.
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12
Add the ingredients and once again mix them in with the hand mixer on low speed.
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13
Pour half of the remaining meringue into the cocoa paste mixture and fold it in from the bottom of the bowl with a rubber spatula.
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14
Then add the rest of the meringue and fold it in again.
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15
Be careful not to crush any of the air bubbles of the meringue while you're mixing.
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16
Pour the batter into the cake tin and drop it lightly onto a surface 2-3 times.
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17
Bake it in the oven for 40 minutes.
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18
Once baked, leave it in the oven to cool.
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19
When the gateau au chocolat has cooled, chill it well in the refrigerator.
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20
Sprinkle some powdered sugar over the top to finish if you'd like.
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21
When I chill the gateau au chocolat in the fridge I tend to cover it in parchment paper and aluminium foil secured in place with a rubber band.
